Slow Cooker Cilantro Lime Chicken

When I was reading about this recipe, the chef recommended it for a chilly day. Phoenix has maybe five or six chilly days all year, and they definitely don't happen in April. Oh well, it still looked good! Here's the recipe:

In a slow cooker, mix together:

One 24-ounce jar medium or mild salsa

Juice from one lime

1/4 cup fresh cilantro, chopped

One 1.25-oz. package taco seasoning

2 jalapeno peppers, finely chopped (optional)

Add 4-6 boneless chicken breast halves (completely defrosted) to the slow cooker and coat with the salsa mixture. Cover and cook on Low for 6 hours.

Serve the chicken with the salsa mixture spooned over the top. If you're feeling crazy, throw a dollup of sour cream on top with some crushed tortilla chips.

This is also delicious as a taco filling or in a taco salad.

This chicken was good. Not amazing, but definitely good. I loved how spicy it was (I was generous with the jalapeno peppers) and it was full of flavor. However, as the chef suggests, I think I would like to try it as a taco or burrito filling. We had it just as it was, and while we enjoyed it, it just seemed like it would be better as a filling rather than by itself. It would even be good over rice. This recipe is definitely a keeper though, and definitely worth trying out!